This vibrant pasta salad is already built around plants, so it comes together as a naturally satisfying vegetarian main or side. Fusilli gets tossed in a bright, garlicky basil pesto made rich and savory with nutritional yeast instead of the usual hard cheese, then finished with toasted pine nuts for crunch. Juicy halved cherry tomatoes, peppery baby arugula, and torn fresh basil fold in for color and freshness in every bite. It's tossed together in one bowl, served warm or chilled, and finished with a scatter of flaky sea salt for a little extra pop. Whether you're packing it for lunch or setting it out at a summer gathering, it's a reliable, crowd-pleasing dish to add to your vegetarian rotation.
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Bring a large pot of water to a boil and add 1 tsp salt. Cook the fusilli according to package directions until al dente, tender with a slight resistance at the center, about 10–12 minutes. Reserve 1/4 cup of the pasta cooking water, then drain through a colander and rinse briefly under cold water to stop cooking. Spread on the colander or a sheet pan and let cool for 10 minutes.
While the pasta cooks, toast the 2 tbsp pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
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